Progress 10/01/18 to 09/30/19
Outputs
Target Audience:The target audience for this reporting period include Animal Science and Food Science undergraduate and graduate students and professionals in the discipline of meat science as well asprofessionals in the meat industry - specifically in the area of valued added/further processed meat and poultry products and thegeneral public. Efforts to deliver science based knowledge from this project have been through formal on campus and in-plant training workshops, international seminars and workshops, consulting, graduate level courses and through publication of peer reviewed manuscripts. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Internship opportunities were generated for one PhD student to conduct applied research and dvelopment at a regional processed meat manufcaturing company.PI was able to conductfood safety training for meat inspectors in Kabul, Afghanistan via the Borlaug Institute/USAID and to provide technicalinformation to troubleshoot processed meat problems via website to Mexican/Central American Meat processors on behalf of USMEF. How have the results been disseminated to communities of interest?Results of research findings have been presented at the 2019International Congress of Meat Science and Technogy/Reciprocal Meat Conferenceof the American Meat ScienceAssociation. Two manuscripts are in prerparation for submission to the journal Meat Science.Portions of research findings werepresented during on-campus and international processed meats workshops hosted by Texas A&M UNiversity and the U.S.Meat Export Federation. What do you plan to do during the next reporting period to accomplish the goals?1. Further investigation of amnio acid based alternative curing system to assess its effects on safetyand qualityof processed meat products. 2. Submission of provisonal patent for amino acid based curing system. 3. Further investigation of various methods to prevent quality deterioration of meat trimmings destined for further processing.
Impacts
What was accomplished under these goals?
Development of an alterrnative curing system for meat products.Sodium nitrite has been used in processed meat products to maintain microbial quality, flavor, color and shelf stability through the generation of nitric oxide (NO). Consumer demand for natural and organic products has increased due to concerns of the health risks associated with the addition of synthetic additives (i.e., nitrite). Currently, no effective single replacement ingredient possessing the functional properties of nitrite has been identified. Our research has generated nitric oxide by activating the nitric oxide synthase system (NOSs) with a food grade ingredient in post rigor meat to generate residual nitrite (necessary for antimicrobial, antioxidant, color stability, shelf life properties) without the addition of sodium nitrite. If these results are validated though further testing, this alternative curing system may reduce the health risks (primarily colon cancer) associated with current curing methods, without compromising product safety and stability. According a market report (Zion Market Research, 2018) , the global processed meat market (including cured and uncured product categories) was valued at around USD 714.00 billion in 2016 and is expected to reach approximately USD 1,567.00 billion by 2022, growing at a rate of around 14.0% between 2017 and 2022 (Zion Market Research, 2018). This changein knowledge regarding the curing ofprocessed meat products has resulted in the preparation to file a provisional patent:Amino Acid AlternativeCuring System. Objectives: The objective of this study was to determine if the L-arginine activated nitric oxide synthase (NOS) system found in living skeletal muscle is still functional in pre-rigor porcine muslce via the addition of L-arginine to produce nitric oxide (NO) and residual nitrite. Results: For raw supernatants, the 32 mM L-arginine treatment had higher residual nitrite levels (14.3 ppm) compared to the control (0.08 ppm; P<0.05). The 4 mM (8.00 ppm), 8 mM (9.60 ppm), and 16 mM (9.23 ppm) treatments were different (P<0.05) than the control and 32 mM treatment. Residual nitrite levels of 4 mM cooked supernatants were higher (8.79 ppm; P<0.05) compared to other treatments and control (0.07 ppm). The observed bimodal effect is similar to endogenous activation of the NOS system by L-arginine and NO synthesis. The NO produces stable nitrite when extracellular L-arginine concentrations increase from 0.5 to 5 mM. The L-arginine addition to pre-rigor samples activated the NOS system (4mM) and at higher L-arginine concentrations (32 mM) resulted in more efficient NO generation. This occurred by reducing the interference of citrulline slowing NOS system to regenerate L-arginine as a substrate for the NOS system for residual nitrite and nitrosylhemachromagen (NO-heme) formation. For cooked muscle pellets, the 32 mM L-arginine treatment exhibited the highest residual nitrite values (15.7 ppm; P<0.05) compared to other treatments and the control (0.04 ppm). The 2 mM (10.5 ppm), 4 mM (9.35 ppm), 8mM (11.2) and 16 mM (14.1 ppm) L-arginine treatments were different than the control but not significantly different between each other. In cooked supernatants, no differences were observed for any L-arginine concentration for NO-heme or nitrosylation. However, all L-arginine concentrations exhibited nitrosylation values over 100%. This suggests that the NOS system did generate NO and residual nitrite. In cooked pellets, there was a difference (P<0.05) in NO-heme levels for all L-arginine treatments compared to the control. For total heme levels, all treatment concentrations were higher than the control while no differences existed between the treatments. Percent nitrosylation was greatest for the 32 mM L-arginine treatment (156.72%) and was different (P<0.05) than the other concentrations. Conclusion: In conclusion, raw supernatant and pellet samples had higher residual nitrite levels compared to cooked supernatants and pellets. Cooked pellets nitrosylation were significantly higher compared to the control. Based upon these study results, there was evidence the NOS system can generate NO and residual nitrite by L-arginine addition in pre-rigor pork muscle. Objectives: This study was conducted to validate that L-arginine activated nitric oxide synthase (NOS) system in living skeletal muscle can produce nitric oxide (NO) and residual nitrite in pre-rigor porcine muscle, and to investigate whether post-rigor semimembranosus pork produces NO. Results: For residual nitrite, all L-arginine treated raw pre-rigor supernatants were higher (P<0.05; range from 11.9-44.6 ppm) than the control (0.26 ppm). For all raw post-rigor supernatants, L-arginine treatments had higher residual nitrite levels (P<0.05; range 9.5-23.5 ppm) compared to the control (2.06 ppm). The pre-rigor cooked 4 mM supernatants had the highest level of residual nitrite (61.9 ppm; P<0.05), while 2 mM (61.1 ppm) and 16 mM (53.7) had higher levels compared to other treatments and the control. Cooked pre-rigor pellets were not different for residual nitrite with the highest level at 32 mM (40.1 ppm). In cooked post-rigor pellets, 4 mM (23.7 ppm), 8 mM (22.1 ppm), 16 mM (22.2 ppm), and 32 mM (32.9 ppm) were different from the control (11.02 ppm; P<0.05). All pre-rigor cooked supernatants and pellets were greater than the control for nitrosylhemochromagen (NO-heme), total heme pigment, and nitrosylation. The same results were observed for post- rigor cooked supernatants and pellets. Nitrosylation for post-rigor pellets were different for all concentrations to the control. Nitrosylation for pre-rigor pellets were highest at 32 mM (86.1%) and different than the control (37.1%). Nitrosylation for post-rigor supernatants were highest at 32 mM (104.3%). The NO-heme content was greatest at 32 mM concentration (27.3 ppm) while 4 mM (19.7 ppm), 8 mM (18.3 ppm), and 16 mM (18.4 ppm) concentrations were greater than the control (9.16 ppm). The observed bimodal effect is similar to findings from previous research regarding NO production in endogenous skeletal muscle. As NO converts to nitrite by increasing 0.5 to 5 mM concentrations, addition of L-arginine in pre-rigor meat (4mM) and at higher concentrations (32 mM) resulted in more efficient NO generation. This likely occurred by reducing interference in NOS competition to regenerate L-arginine as a substrate for NO, residual nitrite, and NO-hemachromagen formation. Conclusion: Based upon the results of this study, there is evidence that the NOS system is activated by addition of L- arginine to produce NO and residual nitrite in post-rigor meat. These results suggest that a L-arginine alternative meat curing system may be viable.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2020
Citation:
Al-Hajo, Nadia N., S. Doley, M. Yeater, and W.N. Osburn. 2019. Evaluating the Quality and Shelf Life Attributes of a Multicomponent Meat Product. Pakistan Journal of Nutrition 18 (3): 23340.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Valenta, J.M., C, Wu, K. Modrow, E. Hamilton, and W.N. Osburn. 2019. Investigation of the Fatty Acid Pro??le of the M. Rhomboideus Derived from Bos Indicus Cattle. 2019 Reciprocal Meat Conference. Meat and Muscle Biology 3 (2), 170.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Wu, C., J. Valenta, E. Hamilton, K. Modrow, and W.N. Osburn. 2019. The Optimization of the Concentrations of Sodium Lactate (Nal), Sodium Erythorbate (Nae), and Sodium Bicarbonate (Nab) Applied to Beef Trimmings
for Ground Beef Production. 2019 Reciprocal Meat Conference.
Meat and Muscle Biology 3 (2), 51.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Wu, C., J. Valenta, E. Hamilton, K. Modrow, and W.N. Osburn. 2019. The Effect of Potassium/Sodium Lactate (Pl/Sl), Sodium Erythorbate (Nae), and Sodium Bicarbonate (Sb) on Quality of Aerobically Stored Beef Trimmings. 2019 Reciprocal Meat Conference. Meat and Muscle Biology 3 (2), 29-29
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Progress 08/14/18 to 09/30/18
Outputs
Target Audience:The target audience for this reporting period include Animal Science and Food Science undergraduate and graduate students and professionals in the discipline of meat science or professionals in the meat industry - specifically in the area of valued added/further processed meat and poultry products. Efforts to deliver science based knowledge from this project have been through formal on campus and in-plant training workshops, consulting, graduate level courses and through publication of peer reviewed manuscripts. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Internship opportunities were generated for one PhD student to conduct applied research at a regional level further processed meats manufacturer. How have the results been disseminated to communities of interest?Results of research findings have been presented at the 2019 Reciprocal Meat Conferecne of the American Meat Science Association. Three manuscripts arein preparation for prepared for submission to the International Journal of Food Science and Meat and Muscle Biology. Portions of research findings were presented during on-campus and international processed meats workshops hosted by Texas A&M University. What do you plan to do during the next reporting period to accomplish the goals?1. Further investigation of various methods to prevent quality deterioration of meat trimmings destined for further processing. 2. Development of shelf stable nutrient dense meat products for regions that lack adequate refrigeration. 3. Development and validation of an alternative curing method for meat products. 4. Determining the efficacy of processing methods on pathogen reduction and control in dry cured meat products.
Impacts
What was accomplished under these goals?
A study applied treatment combinations containing sodium lactate (NaL, 0.1 to 1.5 M), sodium erythorbate (NaE, 0.1 to 0.6 M), and sodium bicarbonate (NaB, 0.1 to 1.5 M) were used to assess their ability to with water used as a controlextend the shelf life of fresh beef trimmings for ground beef production. Beef trimmings fabricated from 14 day-postmortem carcass were aerobically stored for 6 days at 5oC. After 6 days of aerobic storage, beef trimmings were ground, treated with various treatments, reground and formed into beef patties wrapped with oxygen-permeable film. The patties were stored under simulated retail conditions: 5°C, cool white fluorescent light (200 to 300 lux) and analyzed at day 0, 3, 6 and 9 of storage. to assess the effectiveness of each treatment in preventing further quality deterioration. Objective color (a*), 2-thiobarbituric acid (TBA) determinations, GC-MS for off-odor assessment and aerobic plate counts were conducted. Based on data, a* and TBA values were used to conduct multivariate RSM analyses for day 3 and 6. Multivariate RSM was conducted to overlap the contour plots of predicted a* and TBA values at day 3 and 6 to better approximate the optimal ingredient concentrations for a* values. The optimum concentration ranges of solutions based on this analysis multivariate response surface methodology were NaL (0.43 to 0.57 M), NaE (0.35 M), NaB (1 M) with predicted a* values > 11, and TBA values < 0.52, and the total ion counts of hexenal ≤ 0. Results of this study suggest that a combination of NaL, NaE, and NaB can be applied to improve color stability, reduce lipid oxidation, and control off-odor of ground beef patties. Studies were conducted to investigate the effect of sodium lactate (NaL), potassium lactate (KL), sodium erythorbate (NaE), and sodium bicarbonate (NaB) on extending the shelf life of fresh beef trimmings for ground beef production. The combinations of treatment solutions containing NaL or KL (0.1 to 1.5 M), NaE (1 mM to 0.6 M), and NaB (0.1 to 1.5 M) with water as a control were generated following a full factorial design. Beef trimmings fabricated from 14-day postmortem carcasses were aerobically stored for 6 days at 5oC. After 6 days-aerobic storage, beef trimmings were ground, treated with treatment solutions, reground and formed into beef patties wrapped with oxygen permeable film. The patties were stored under simulated retail conditions: 5°C, cool white fluorescent light (200 - 300 lux) and analyzed at day 0, 3, 6 and 9 of storage. to assess the effectiveness of each treatment in preventing further quality deterioration. Objective color (L*, a*, and b*), 2-thiobarbituric acid (TBA) determinations, GC-MS for off-odor assessment and aerobic plate counts (APC) were conducted. The beef patties treated with NaB (1.5 M), NaE (0.1 - to 0.8 M) and NaL (1 M) had the greatest effect on enhancing color stability, reducing lipid peroxidation and controlling microbial spoilage up to 6 days of retail storage. Results of these studies suggest that a solution of NaL, NaE, and NaB can be beneficial in improving color stability, reducing lipid peroxidation, and controlling off-odors in aerobically-stored beef trimmings destined for ground beef production. An assessment of the fatty acid composition (FAC) of the intramuscular (IMF) and subcutaneous (SQF) depots in the m. Rhomboideus (Rho) from Bos indicus (BI) crossed cattle was conducted.Three replications of 4 USDA Choice (Ch) and 4 USDA Select (Se) Rho muscles were selected from the right half of split carcasses (N=24). Selection parameters were >7.62-cm hump height, >7.62-cm width, >25.4-cm length, weight range: 2-4-kg. Muscles were removed from carcasses and vacuum packaged. After a 14-d aging period, Rho muscles were fabricated, 2.54-cm serially cut steaks (anterior to posterior), trimmed to 0.254-mm fat thickness. Steaks were assigned identification tags and designated for analysis. Rho steaks were used for proximate composition (n=2), trained sensory analysis (TSA, n=2), Warner-Bratzler shear force (WBS, n=1), collagen content (n=1), and FAC of IMF and SQF (n=1). Steaks for TSA were also used for color measurements and cook yield. Data were analyzed using a 2-sample t-test. Sensory data were analyzed using a linear fit model with order as a random effect. All data analyzed using JMP v14.0.0. A predetermined significance level of P<0.05 was used.Total MUFA, PUFA and saturated fatty acid (SFA) percentages of IMF were not significant (P>0.05) between Ch Rho muscles (43, 7.2, 47.1%, 0.89, respectively) and Se Rho muscles (43.0, 6.3, 50.7%, 0.86, respectively). Mean averages across both quality grades (QG) for total MUFA, PUFA, SFA, and MUFA:SFA (42.2, 6.8, 48.9%, 0.87, respectively) in Rho IMF were similar to reported FAC averages of Bos taurus (BT) longissimus dorsi (LD) IMF (47.8, 4.4, 47.8%, 1.0, respectively).Total MUFA percentage (49.1 vs 45.4%) and MUFA:SFA ratio (1.1 vs 0.9) were significantly higher (P<0.001) in Ch SQF compared to Se SQF. However, total PUFA percentage (4.3 vs 3.7%) and SFA (50.3 vs 47.0%) were significantly higher (P<0.02) in Se SQF compared to Ch SQF. Mean averages across both QG for total MUFA, PUFA, SFA, and MUFA:SFA (47.4, 4, 48.6%, 0.99, respectively) in SQF were similar to reported FAC averages of BT brisket SQF (56.8, 3 and 35.9%; 1.47, respectively).Protein content (19.4 vs 18.6%) was higher (P<0.02) for Ch than Se Rho muscles. L* value (50.2 vs 47.9) was larger (P<0.05) for Se. Ch Rho muscles contained greater amounts (P<0.001) of total, insoluble, and soluble collagen (21.8, 21.5, 0.3 mg/g, respectively) compared to Se Rho muscles (13.8, 13.7, 0.1 mg/g, respectively). Ch Rho muscles were more tender (P<0.001) as determined by WBS values (2.6 vs 3.1 kg). TSA, pH, fat, moisture, a* and b* color values. between QG were not different (P>0.05). Ini conclusion, differences were not seen for FAC between Ch and Se Rho IMF fat. However, higher percentages of total PUFA were found in both Ch and Se Rho IMF compared to reported LD IMF. Additionally, Ch Rho SQF contained higher percentages of total MUFA. However, Se Rho SQF contained higher percentages of total PUFA and SFA. Higher percentages of SFA were found in both Ch and Se SQF compared to reported brisket SQF SFA values.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2019
Citation:
N. N. Al-Hajo, S. Doley, M. Yeater and W.N. Osburn, 2019. Evaluating the Quality and Shelf Life Attributes of a Multicomponent Meat Product. Pakistan Journal of Nutrition, 18: 233-240. DOI: 10.3923/pjn.2019.233.240
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
J. M. Valenta, C. Wu, K. Modrow, E. Hamilton and W. N. Osburn. 2019. Investigation of the fatty acid profile of the m. Rhomboideus derived from Bos indicus cattle. Proc. Recip. Meat Conf. Fort Collins, CO.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
C. Wu, J. Valenta, E. Hamilton, K. Modrow and W.N. Osburn. 2019. Optimization of concentrations of sodium lactate (NAL), sodium erythorbate (NAE), and sodium bicarbonate (NAB) to enhance the shelf life of beef trimmings for ground beef patties. Proc. Recip. Meat Conf. Fort Collins, CO.
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